Creole Vegetable Jambalaya

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Creole Vegetable Jambalaya

 

Recipe By : Emeril Lagasse

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish * Vegetables

Amount Measure Ingredient -- Preparation Method

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1/2 cup vegetable oil

3 cups small-diced onions

2 tablespoons minced shallots

1 cup small-diced bell peppers

2 cups small-diced eggplant

2 cups small-diced yellow squash

1 tablespoon minced garlic

3 cups chopped tomatoes

3 teaspoons salt

2 teaspoons cayenne

3 bay leaves

3 cups long-grain rice

6 cups water

1 cup chopped green onions

 

Heat the oil in a large heavy pot over medium heat. Add the onions,

shallots, bell peppers, eggplant, squash, and garlic and saut‚ until tender

about 3 to 5 minutes. Add the tomatoes. Season with salt and cayenne. Add

the bay leaves. Add the rice and stir for 2 to 3 minutes. Add the water,

stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and

the liquid has been absorbed. Do not stir during this cooking time. Remove

from heat and let stand for 2 to 3 minutes. Add the green onions and mix.

This recipe yields 8 to 10 servings.